This risotto is great when the asparagus season has just started. However, even though it can be very expensive, a little asparagus can go along way as it has such a deep flavour. You can make this risotto with a vegetable stock but make sure it's fresh and not made from a stock cube - the result will be much tastier!
Cooking gluten-free food for the whole family isn't rocket science, it just requires a bit of thought and learning some basic skills, like how to substitute ingredients.
I helped sell a 64-year-old Trinitas from The Dalmore in 2010 for £100,000 and in 2011 The Dalmore Sinclair was bought in Singapore Changi Airport for a cool £135,000. I'm told that the buyer went on to drink it there and then.
"If you find yourself near Pike and Broadway before I see you, you need to try the fries at Pike St. Fish Fry," emailed my friend Erik, 46, from the Madison Park neighbourhood after I announced a long weekend in Seattle. Kind of a little weird that the only thing he mentioned was fries.
I found myself munching on a gull's egg this week. I wasn't planning on it, the situation just sort of arose and presented itself in my mouth. What's special about a gull's egg, you might be wondering. I was.
This year is set to be quite possibly the best yet and don't panic if you are not a veggie (yet) - everyone is welcome, say the lovely organisers. Come down, learn more about a meat-free lifestyle and just enjoy the fantastic programme of events.
Who were my thighs kidding? I haven't been inside my gym's hallowed walls in... 18... no, maybe 30 months... Some gyms just do not want you to leave, as soon as you try to cancel they look you up and down with judgement in their eyes and tell you all the reasons you should stay.
'Legs like lead, legs like lead,' I panted, like a sort of tortured mantra, as I pounded along the footpath, ducking under branches. The dog streaked ahead, loving the wind and the gentle rain, as light on its paws as I was heavy on mine. My legs, that is.
The concept of the post-exercise 'anabolic window' has become so engrained in the resistance training community that it is practically dogmatic. It refers to a limited time period where, post resistance training, skeletal muscle is primed for growth as long as a suitable protein source is consumed.
If you haven't heard of Slovenia then that's probably because they don't want you to. I don't want you to. The gentle incline of sweeping roads and the sunflowers, blossoms and viridian hills are reminiscent of Tuscany, and look what happened when you found out about that.
With no less than five sumptuous courses, all served up with Absolut's new Single Estate mixed up into silky smooth cocktails to suit each dish, I guarantee your taste buds will thank you when you take a seat at the HIX table.
People often ask what happens in a typical day as head chef at my restaurant Hartnett Holder & Co, at Lime Wood, deep in the heart of the New Forst? It's impossible to answer. Take last week for example. You'll never believe what we all had to do... a music video! I'm not talking Backstreet Boys here, it wasn't quite that painful, but it was beyond hysterical.
Once consumers get over their misgivings, and recognise what a cheap and convenient meal deal this could be, I believe they'll take to it with the same appetite once displayed by our ancestors.
In terms of fine wine the words 'Bordeaux' and 'bargain' rarely get put into the same sentence. Everyone knows that in order to drink the premium wines of this region you will either need to be working in the wine industry, have a rich friend who serves such wines at dinner parties, or be that rich friend.
The concept hatched at the beginning of 2012, after Miriam was living in France for a while and not finding them particularly vegan friendly. Germany, in contrast has a wide vegan interest. It is where Miriams family hails so there she returned to build her dream.
Horsemeat in Spaghetti Bolognese, pig meat in beefburgers - the food scandals this year have been less about health, more about honesty. Consumers have been once again shocked at discovering that what they thought they were eating turned out to be something different.